1 fryer chicken, cut into 6-8 pieces
1-2 lb. pork, with little fat, cut into 1" cubes
1 c. vinegar
4 cloves garlic
4 tbsp. soy sauce
2-3 bay leaves
1 tbsp. pickling spices
1/2 tsp. salt
1 tbsp. pepper
2 tbsp. cooking oil

Place chicken and pork in a pot with vinegar and all seasonings. If possible, marinate overnight or at least 1 hour before cooking. Bring to a boil, lower heat. Cover and simmer until meat is barely tender (about 35 minutes). Remove meat and drain, reserving liquid. Saute meat in cooking oil until well browned in a separate pot. Correct seasoning, allow liquid to cook down to almost gravy consistency. Serve with boiled rice.

Note: For the cholesterol conscious: The pork may be omitted, or decreased but pork does add to flavor.